In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO₂ overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae strains (P29, a conventional second fermentation strain, and G1, a flor yeast strain implicated in sherry wine making). The results showed a high number of cell wall proteins in flor yeast G1 under pressure, highlighting content at the first month of aging. The cell wall proteomic response to pressure in flor yeast G1 was characterized by an increase in both the number and content of cell wall proteins involved in glucan remodeling and mannoproteins. On the other hand, cell wall proteins responsible for glucan assembly, cell adhesion, and lipid metabolism stood out in P29. Over-represented proteins under pressure were involved in cell wall integrity (Ecm33p and Pst1p), protein folding (Ssa1p and Ssa2p), and glucan remodeling (Exg2p and Scw4p). Flocculation-related proteins were not identified under pressure conditions. The use of flor yeasts for sparkling wine elaboration and improvement is proposed. Further research based on the genetic engineering of wine yeast using those genes from protein biomarkers under pressure alongside the second fermentation in bottle is required to achieve improvements.

中文翻译：

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一种差异蛋白质组学方法来表征起泡酒酿造过程中细胞壁对二氧化碳超压的适应性反应。

在本研究中，采用第一种蛋白质组学方法来表征细胞壁相关蛋白对两种葡萄酒酿酒酵母菌株（P29，一种传统的二次发酵菌株）中内源性 CO ₂超压（这是二次发酵条件下的典型情况）的适应性反应。 ，和 G1，一种与雪利酒酿造有关的弗洛酵母菌株）。结果显示，在压力下，弗洛尔酵母 G1 中存在大量细胞壁蛋白，突出了老化第一个月的含量。弗洛尔酵母 G1 对压力的细胞壁蛋白质组反应的特征是参与葡聚糖重塑和甘露糖蛋白的细胞壁蛋白的数量和含量增加。另一方面，负责葡聚糖组装、细胞粘附和脂质代谢的细胞壁蛋白在 P29 中脱颖而出。压力下过多的蛋白质参与细胞壁完整性（Ecm33p 和 Pst1p）、蛋白质折叠（Ssa1p 和 Ssa2p）以及葡聚糖重塑（Exg2p 和 Scw4p）。在压力条件下未鉴定出与絮凝相关的蛋白质。建议使用弗洛尔酵母来精制和改进起泡酒。需要基于葡萄酒酵母基因工程的进一步研究，使用压力下蛋白质生物标记物的基因以及瓶中第二次发酵来实现改进。